July 4, 2010

Spinach lasagna

I like lasagna and decided to make some variations from the classic one with meat sauce. Making a spinach sauce was good idea. A search over the internet displayed many recipes most of which use mushrooms along with spinach. I, however, decided to use only spinach. Sour cream gave a nice creamy taste and texture. It was creamy, juicy and cheesy crunchy.


1 pack lasagna sheets (500g)
500g spinach
500g sour cream
250g cheese (Parmesan or Gouda or any other light cheese)
1/2cup breadcrumbs
125g butter
150g four
1lt milk


1. Cook the lasagna as per instructions on the packet if required.
2. Heat oil in a wok and add the breadcrumbs.
3. Let it brown a bit with constant stirring.
4. Add the spinach, salt and pepper.
5. Cook until the spinach is dry and it wilts to form a mass.
6. Remove from heat and set aside.
7. In the mean time, heat butter in a separate pan.
8. Add the flour and let it brown stirring continuously.
9. When it starts frothing, add the milk slowly stirring continuously. Take care so that no lumps are formed.
10. Add freshly ground pepper, salt, and nutmeg when it starts boiling.
11. Cook for 10 minutes more or until it reaches a creamy consistency.
12. Now mix uniformly the sour cream with the spinach when the later is a bit colder.
13. Grate the cheese.
14. Make a deep baking tray ready with baking paper.
15. Arrange a layer of lasagna sheets.
16. Add a layer of the creamy spinach and the white sauce. The amount of creamy spinach should be more than the white sauce.
17. Make several layers (3-4 with these quantities).
18. Cover it with another layer of lasagna sheets. Smear it with white sauce and sprinkle cheese generously.
19. Bake it in preheated oven at 180˙C for 45 minutes.
20. Take out from oven and let it stand for a few minutes before serving.

Do not add too much of the white sauce in each layer so that the taste is not too floury.

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